Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability

Recent research on factors influencing the quality of frozen seafood

Naho Nakazawa, Emiko Okazaki · Fisheries Science · 2020 · 188 citations · Full text

Agriculture, Biochemistry, Food Science +17

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

Yulong Bao, Per Ertbjerg, Mario Estévez et al. · Comprehensive Reviews in Food Science and Food Safety · 2021 · 179 citations · Full text

Agriculture, Biochemistry, Food Science +17

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Yuemei Zhang, Per Ertbjerg · Food Chemistry · 2019 · 175 citations · Full text

Life Sciences, Biochemistry, Protein Folding +8

Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees

Yuan Cao, Liyuan Zhao, Qilin Huang et al. · Food Hydrocolloids · 2021 · 171 citations

Natural Sciences, Food Science, Materials Science +13

Effect of gellan incorporation on gel properties of bigeye snapper surimi

Tanyamon Petcharat, Soottawat Benjakul · Food Hydrocolloids · 2017 · 169 citations

Engineering, Fisheries, Polymer Engineering +7